Food Preservation

Whether you're preserving your own harvest or you've
purchased locally grown fruits or vegetables, canning, freezing and drying can be effective ways to
serve foods that taste harvest-fresh at a later date. To ensure that
the products you serve are safe, it is important to follow tested
guidelines for safely preserving foods by these methods. Cooperative
Extension offers both information and hands-on, small group training in a
variety of home food preservation topics.

Resources

National Center for Home Food Preservation Website at http://nchfp.uga.edu/Site includes science-based information on home food preservation, publications and links to other Extension sites. The Center was established with funding from the Cooperative State
Research, Education and Extension Service, U.S. Department of
Agriculture (CSREES-USDA) to address food safety concerns for those who
practice and teach home food preservation and processing methods.

So Easy to Preserve, University of Georgia, Cooperative Extension, 6th Edition (July 2014).This edition contains the latest U.S. Department of Agriculture recommendations for safe food preservation, along with step by step instructions and in-depth information for both the new and experienced food preserver. For more information and to order, visit: http://setp.uga.edu/

Nutrition

"How To" Video

Judy Price, Cornell University expert and teacher on food preservation, guides you step by step through pressure canning and the boiling water technique, so you can enjoy your homegrown or locally grown foods year 'round.